tag:blogger.com,1999:blog-7373525592618391216.post5301771437003187886..comments2016-11-17T14:53:10.612-05:00Comments on Cheesemaking Help, News and Information: Homogenizing MilkDiecastSourcehttp://www.blogger.com/profile/17753023868955302901noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7373525592618391216.post-82212509783960823202012-12-11T11:43:53.653-05:002012-12-11T11:43:53.653-05:00[url=http://www.somonclersaleuk.co.uk/]moncler uk[...[url=http://www.somonclersaleuk.co.uk/]moncler uk[/url] nsyos [url=http://www.uguggboots.co.uk/]ugg boots uk[/url] xeisk [url=http://www.xcralphlaurenukonlinestore.co.uk/]ralph lauren polo[/url] bajmj [url=http://www.somonclersaleuk.co.uk/]moncler sale[/url] idwst [url=http://www.tthomassabobracelet.co.uk/]thomas sabo[/url] ambsgAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-21120019277749769302012-03-15T18:46:05.736-04:002012-03-15T18:46:05.736-04:00David,
Your dairy is right about that. But, is th...David,<br />Your dairy is right about that. But, is the cream ultra-pasteurized? If it is, the benefit will be slight. If it isn&#39;t, the idea makes more sense. For more about this, contact our technical advisor, Jim Wallace at jim@cheesemaking.com.Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-30508097243090532712012-03-15T18:12:32.935-04:002012-03-15T18:12:32.935-04:00My local dairy company advocates using skim milk (...My local dairy company advocates using skim milk (which obviously hasn&#39;t been homogenised), and adding whipping cream to it, essentially recreating cream-top milk, for cheesemaking. Makes some kind of logical sense (at least for the dairy, who gets to sell me the individual components which they have just laboriously separated). Does this make a difference in the cheese made from the re-constituted mailk vs. homogenised milk?DavidMhttp://www.blogger.com/profile/13994595859453334508noreply@blogger.com